Homemade Apple Butter

It’s not too often that I can get a morning post in but since today is a celebratory vacation day so I could support our high school at the state volleyball tournament, it allowed for a few extra hours this morning to finish up my apple butter and enjoy some with my breakfast!

After the debacle of coming home from work to an unplugged crockpot yesterday <insert facepalm>, the Mr. and I spent the later hours of our evening surrounded by the AMAZING aroma of this deliciousness simmering … talk about the feels of fall! And although I didn’t need to rush out of the house this morning, I had that ‘Christmas Morning’ moment … when for a split second I wanted to roll over and go back to sleep and then I remembered what would be waiting for me in the kitchen!

after 10+ hours in the crockpot

After a quick spin through the food processor, we had ourselves some warm and fresh apple butter. The taste … well lets just say if you could eat apple cider this is pretty much what it is like AND for somebody that pretty much loves all things apples, this was exactly what I had been hoping for!

The recipe was straight from Lynn at fresh april flours. The only change I made, other than the amounts do to what fit in my crockpot, was by using all fuji apples instead of the variety she called for. Although I don’t think you could go wrong with this recipe no matter what variety of apple, I would love to compare how her version would taste. The next time I will be making a much larger batch and will definitely be trying it with a combination of apple varieties.

Homemade Apple Butter

9 fuji apples, peeled, cored, and sliced

3/4 cup granulated sugar

3/4 cup brown sugar

1/2 tablespoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon groung cloves

1/8 teaspoon salt

1/2 tablespoon molasses

Mix all ingredients except apples in a small bowl. Place 1/4 to 1/3 of the apples in crockpot. Sprinkle with about 1/4 cup sugar mixture. Continue to layer in crockpot. Top with remaining sugar mixture and molasses drizzled on top. Cook on low for 10 or more hours. Use blender, food processor, or immersion blend to process until smooth. If the consistency is not thick enough, continue to cook in crockpot with lid off to remove some excess moisture.